Almond cream - La Classica

White cream [sugar, oils (sunflower) and non-hydrogenated vegetable fats, skimmed MILK powder (10%), whey powder, emulsifier (sunflower lecithin), flavoring (vanillin)], ALMOND (30%).
Almond origin: Sicily.

Warnings for consumers:
The product may contain shell fragments.

(in MAIUSCOLO sono evidenziati gli allergeni presenti).

(average values ​​per 100 g)*: Calories 596 Kcal/2484 KJ, Fats 45.20 g, Saturated fats 9.08 g, Carbohydrates 36.27 g, Sugars 34.71 g, Proteins 11.71 g, Fiber 1, 50 g, Salt 0.134 g

*Tali valori sono suscettibili di variazioni in funzione dei lotti di produzione e dell’annata di raccolto. Pertanto, la confezione del prodotto può contenere informazioni diverse rispetto a quelle mostrate sul nostro sito. Si prega di leggere sempre l’etichetta, gli avvertimenti e le istruzioni fornite sul prodotto prima di utilizzarlo o consumarlo.

18 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

MANDORLOTTI (biscuits with almond cream)
Ingredients:
Flour 00 150 g
Sciara Almond Cream 1 jar 190 g
Medium egg 1
Dark chocolate 100 g
Fresh cream 90 g
Chocolate flakes to taste
Method:
Pour the Sciara Almond Cream into a bowl and add the egg: mix well with a fork.
Add the flour and mix again to obtain a homogeneous and firm mixture.
Preheat the oven to 150°C and put the dough in the fridge for 15 minutes.
Meanwhile, prepare the ganache: chop the chocolate with a knife and pour it into a bowl.
Heat the cream in a saucepan bringing it to the boiling point and pour it hot over the chocolate, stirring with a whisk so that it melts and allows you to obtain a smooth, homogeneous and glossy cream.
Cover the ganache with a sheet of plastic wrap and let it cool, then put it in the fridge for 15-20 minutes.
Take back the Mandorlotti dough and form balls the size of a walnut. With your thumb, make a hollow in the center and place the pastries on a baking tray lined with parchment paper.
Bake for 13-15 minutes maximum, remove from the oven and let cool completely.
Take the ganache back, whip it into a cream with an electric whisk and use it to fill the hollow you created in your Mandorlotti.
Decorate with the chocolate flakes and serve.